Care cook recipes

Ballotine of chicken with potato cake

Serves: 4

Ingredients

4 Chicken thighs
100g Pork mince
15g Chopped onions
6g Garlic
50g Baby spinach
150g Carrots
600g Potatoes
2 tbsp Oil
20g Flour
150ml Cream

Method

1. Fry the chopped onion and garlic until golden and then leave to cool.
2. Mix the cooked onion with the pork mince and season.
3. Place the mixture in the boned chicken thighs and tie with string if needed.
4. Add a little oil to a pan and seal the thighs.
5. Place in the oven at 180C for 20-25 minutes.
6. Steam the spinach for 10 seconds.
7. Peel and slice the carrots and steam for 1-2 minutes.
8. For the potato cake - peel and grate the potatoes, rinse well and dry on kitchen towel.
9. Add 2 tbsp butter and mix well. Add the flour and mix in.
10. Place the mixture in individual rings and cook in the oven for 20 minutes.

Salmon with a lemon crust served on a bed of colcannon with parsley sauce

Serves: 4

Ingredients

300g Salmon
2 Slices of bread
2 Lemons
1kg Potatoes
1/2 Green cabbage
1 Onion
100ml Double cream
30g Parsley
150g Butter
1/2 Egg

Method

1. Preheat the oven to Gas 7
2. For the colcannon - peel the potatoes and cube, place in a pan and boil. Slice the cabbage then add to the potatoes and cook until tender.
3. Chop the onion and fry in 50g of the butter.
4. Drain and mash the potatoes with 50g of butter and mix in the onions.
5. Grate the slices of bread to make breadcrumbs.
6. Add the zest from the lemon to the breadcrumbs and mix together.
7. Season the fish.
8. Cover the fish with egg and then dip in the breadcrumbs.
9. Place the coated fish on a baking tray and place in the oven for 10-12 minutes.
10. For the sauce - finely chop the onion, melt the remaining butter and fry onion until soft.
11. Pour in the cream and bring to the boil.
12. Once brought to the boil, reduce heat and simmer until the sauce thickens.
13. Chop the parsley and add to the sauce.
14. To serve, place the fish on a bed of the colcannon and drizzle with the sauce.
15. Serve with a garmish of lemon and parsley.